The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have right here, Cacao Berry, and Guittard, all really beautiful brands of chocolate.
If you're lucky enough to be located in New York City like I am, you have some really great local purveyors, especially ones out of Brooklyn. There are really some fantastic chocolates. My best advice, give things a try. Taste them. Find out what you like and what you don't.
And most importantly, never use something like baking chocolate or chocolate chips when you're doing things like really high-quality chocolate desserts. They're great for chocolate chip cookies, but definitely not something you want to use for something a little more impressive.
So, if you talk about percentages of chocolate, we're starting with the darkest. You can go as high as 100% or 99% chocolate. That means you have 99% cocoa solids. So that is like, pure dark chocolate, really no fat and sugar. You have something that is extremely bitter. Don't give it to your kids. They'll definitely hate it.
As you work your way down, you get into something like a 70%, which can actually be something really beautiful, especially if you're just having a block of it as a dessert after dinner or with a cup of coffee. Really bitter chocolate. Again, 70% means 70% cocoa solids. So that means 30% fat and sugar. It's really good for you and really healthy, with nice antioxidants, really great.
Something a little more palatable is 62%. You can into it at 55%. Then, of course, you have your milk chocolate, which happens to be my secret pleasure. This is a 41%, which means 41% cocoa solids and 59% fat and sugar, so all the good stuff.
So, again, when you're in the store, try things out, give different percentages and brands a try. You'll be surprised with what you'll love.

published:11 Jun 2013

views:20249

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Daily consumption of cocoa flavanols improved the conditions of people with mild cognitive impairment. It also improved the insulin resistance of the body.
As per studies, flavanols facilitated brain cell connections and also protected the brain cells from damage and ill effects of inflammation. While you select your chocolate, it is always better to select the ones that have a good amount of flavanols in them. So, here are the benefits of cocoa for our brain, have a look.
1. Improves BloodFlow To The Brain:
The flavanol-rich cocoa has been found to improve the blood flow to the brain, thus boosting the attention span and problem-solving skills.
2. Increases Memory And Learning:
Chocolate contains flavonoids that get accumulated in the brain region that supports learning and memory. It also contains some amount of caffeine that acts as a brain booster and improves learning and concentration.
3. Relieves Stress:
Chocolate contains a substantial amount of magnesium that suppresses the release of stress hormone called cortisol. This helps in suppressing the stress levels.
4. Makes You Smarter:
As per studies, consuming chocolates enhances brain's plasticity and it also becomes neuro-protective. This is a positive condition that has been linked to increased intelligence and thus cocoa makes you smarter.
5. Protects The Brain From Free RadicalDamage:
Out of all the organs in the human body, the brain uses up about 20% of the body's total intake of oxygen. This makes it vulnerable to free radical damage. The antioxidants present in cocoa help in neutralising the free radicals and this prevents the premature ageing of brain cells.
6. Long-term BrainProtection:
Findings suggest that chocolate helps in treating brain-related conditions like dementia and stroke. It contains powerful antioxidants that reduce the risk of dementia and decrease insulin resistance that might pave a way to Alzheimer's disease.
7. Controls Food Cravings:
Eating cocoa will help us reduce our cravings for junk foods and leads us to healthier choices of food. The phytochemicals present in chocolates have been attributed to this.
8. Triggers The HappyHormones:
The feel-good chemicals called endorphins are triggered by the consumption of cocoa. Chocolate also produces a compound called the bliss molecule known as anandamide. Overall, cocoa helps in diminishing the negative effects of stress.
VideoURL : https://youtu.be/zlqmgGaAsXQ

published:28 Dec 2016

views:5682

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 to 5.73 in pH and the dutched powders between 6.88 and 7.90. In other words, the most acidic natural cocoa powder in our lineup was about 300 times more acidic than the least acidic dutched cocoa powder. The variation within the styles was also significant, especially among the dutched powders. For those products, the difference in acidity was about 10-fold.
When we reviewed the results of our recipe tests, we saw that some trends fell in line with the dutched-natural division. The more acidic natural powders had produced some of the tallest, airiest, and crumbliest cookies and cakes. On the other hand, most of the dutched powders produced baked goods that hadn’t risen quite as tall. This makes sense: Baking soda, a common chemical leavener that was in all three of the recipes we tested, releases carbon dioxide bubbles when it reacts with acid and moisture; this is one of the reasons that doughs and batters rise in the oven. The acidity level affected how our cocoa powders interacted with the baking soda, and probably played a role in how high our baked goods rose.
Leavening agents such as baking soda react with acid and moisture to create carbon dioxide, which causes baked goods to rise and creates a dryer, airy texture. The dutching process neutralizes some of the cocoa’s acidity for less lift and a fudgier consistency.
In general, the tall, airy cakes and cookies made with natural cocoa powder were perceived as much drier. Our tasters preferred the fudgier, moist desserts made with less acidic dutched powders. In fact, a dutch-processed cocoa powder won every tasting—even when used in a recipe that was specifically designed with natural cocoa powder—and dutched products took the three top spots overall. But one dutched powder consistently landed at the bottom of the rankings; baked goods made with it were slightly dry instead of tender and rich. Dutching is clearly an important variable, but it wasn’t the whole story.
ABOUT US: Located in Boston’sSeaport District in the historic Innovation and DesignBuilding, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen

Greatest Hits!

The Kinks Greatest Hits! was the first compilation album released in the US by British rock group The Kinks in 1966. The album consists of some of the most popular singles and songs released by the Kinks since 1964. It is the only Kinks album to reach the US top 10 peaking at #9. Stereo Pressing: All tracks are electronically processed Stereo with added reverb. The 1965 single "See My Friends" was not included on the album as, despite reaching #10 on the UK charts, it only made #111 in the US.

Track listing

Side 1

"You Really Got Me" released in 1964, reaching #1 in the UK and #7 in the U.S. Also featured on the Kinks' 1965 album Kinks - 2:13

Greatest hits album

A greatest hits album, sometimes called a "best of" album or a catalog album, is a compilation of songs by a particular artist or band. Most often the track list contains previously released recordings with a high degree of notability. However, to increase the appeal, especially to people who already own the original release, it is common to include remixes and/or alternate takes of popular songs; even new material (previously unreleased). At times a greatest hits compilation is the original release for songs that have themselves been released as a single and charted successfully.

The Hits (Faith Hill album)

The Hits is the first greatest hits album from country singer Faith Hill issued in the United States. Originally slated for release on May 8, 2007, the album was delayed several times until it was finally released on October 2, 2007.

Hill initially planned to re-record her prior hits for the album:

Ultimately, the live version of "Stronger" (an album track from Cry), a more country sounding "Let Me Let Go" and pop remixes of "Breathe", "The Way You Love Me", and "This Kiss" are the only tracks that differ from their album versions. The album contains all eight of her solo No. 1 Country singles in addition to two songs, "Cry" (No. 12 Country) and "There You'll Be" (No. 11 Country), which topped the AC chart.

History

The first single, "Lost" was released in May, 2007. The song did not perform well on the Country charts peaking at #32. In September 2007, the song was released to AC radio and has peaked at #11 in January 2008. Faith debuted the second and final new track from the album, "Red Umbrella", on The Ellen DeGeneres Show on September 5. The song was released to Country radio on September 13. It peaked at #28 on the country charts. The album also features her Grammy nominated duet with Tim McGraw "I Need You".

The Story So Far (band)

History

Formation and early releases (2007–10)

The Story So Far formed in Walnut Creek, California in 2007. The band consisted of Parker Cannon on vocals, Kevin Geyer and Kevin Ambrose on guitar, Ryan Torf on drums, and Kelen Capener on bass. On December 22, the band released the 5 Songs EP. Ambrose parted ways with the band when he went to college in 2008 and he was replaced by William Levy. In March 2010 it was announced the band had signed to Pure Noise. Two months later the band released an EP, While You Were Sleeping (2010). In November, the band released a split with Maker.

Under Soil and Dirt, What You Don't See and Songs Of EP (2011–14)

Barrett Records released a split of The Story So Far and Morgan Foster in May 2011. Pure Noise released the band's debut album Under Soil and Dirt in June. On March 26, 2013, they released their second studio album, What You Don't See, which debuted at number 46 on the Billboard 200 chart in the U.S. They have also released a split with Stick to Your Guns on June 18. The band was featured on the cover of Alternative Press' March 2013 issue "100 Bands You Need to Know." The band played the entire Warped Tour 2014 on the main stage.

In a theological context, world usually refers to the material or the profane sphere, as opposed to the celestial, spiritual, transcendent or sacred. The "end of the world" refers to scenarios of the final end of human history, often in religious contexts.

Content

The singer uses a play on words to declare his love, saying, "to the world, you may be just another girl", but to him, "baby you are the world."

Reception

Kevin John Coyne, reviewing the song for Country Universe, gave it a negative rating. He calls the single a "treacly, condescending love song". He also adds that the song "sounds like something Archie would’ve sung to Edith."

Music video

The music video was directed by Scott Scovill. It features a little girl whose older sister finds one of her CDs in the former's room and yells at her for it. The little girl then opens a little chest that reveals a Brad Paisley concert. She magically appears at the concert, and Brad Paisley gives her his hat. Then when the little girl is in her room again, her older sister comes in to apologize for being mean and permit her to listen to her CDs anytime. The little girl then shows her older sister what's in the magic chest. The concert shows earth balls rolling around on top of the audience, which has been done at some of Brad Paisley's concerts. The video peaked at #1 on CMT's Top 20 Countdown in 2006.

The World (film)

The World (Chinese:世界; pinyin:Shìjiè) is a 2004Chinesefilm written and directed by Jia Zhangke. Starring Jia's muse, Zhao Tao, as well as Chen Taisheng, The World was filmed on and around an actual theme park located in Beijing, Beijing World Park, which recreates world landmarks at reduced scales for Chinese tourists. The World was Jia's first to gain official approval from the Chinese government. Additionally, it was the first of his films to take place outside of his home province of Shanxi.

The film premiered in competition at the 2004 Venice Film Festival on September 4, 2004, but failed to win the coveted Golden Lion, the festival's top award, which ultimately went to Mike Leigh's drama Vera Drake, but which Jia would win two years later with Still Life. The World also premiered in 2004 at the New York Film Festival and would go on to receive a limited release in New York City the following year on July 1, 2005.

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

Choosing Chocolate & Cocoa Percentages | Candy Making

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have right here, Cacao Berry, and Guittard, all really beautiful brands of chocolate.
If you're lucky enough to be located in New York City like I am, you have some really great local purveyors, especially ones out of Brooklyn. There are really some fantastic chocolates. My best advice, give things a try. Taste them. Find out what you like and what you don't.
And most importantly, never use something like baking chocolate or chocolate chips when you're doing things like really high-quality chocolate desserts. They're great for chocolate chip cookies, but definitely not something you want to use for something a little more impressive.
So, if you talk about percentages of chocolate, we're starting with the darkest. You can go as high as 100% or 99% chocolate. That means you have 99% cocoa solids. So that is like, pure dark chocolate, really no fat and sugar. You have something that is extremely bitter. Don't give it to your kids. They'll definitely hate it.
As you work your way down, you get into something like a 70%, which can actually be something really beautiful, especially if you're just having a block of it as a dessert after dinner or with a cup of coffee. Really bitter chocolate. Again, 70% means 70% cocoa solids. So that means 30% fat and sugar. It's really good for you and really healthy, with nice antioxidants, really great.
Something a little more palatable is 62%. You can into it at 55%. Then, of course, you have your milk chocolate, which happens to be my secret pleasure. This is a 41%, which means 41% cocoa solids and 59% fat and sugar, so all the good stuff.
So, again, when you're in the store, try things out, give different percentages and brands a try. You'll be surprised with what you'll love.

4:34

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Daily consumption of cocoa flavanols improved the conditions of people with mild cognitive impairment. It also improved the insulin resistance of the body.
As per studies, flavanols facilitated brain cell connections and also protected the brain cells from damage and ill effects of inflammation. While you select your chocolate, it is always better to select the ones that have a good amount of flavanols in them. So, here are the benefits of cocoa for our brain, have a look.
1. Improves BloodFlow To The Brain:
The flavanol-rich cocoa has been found to improve the blood flow to the brain, thus boosting the attention span and problem-solving skills.
2. Increases Memory And Learning:
Chocolate contains flavonoids that get accumulated in the brain region that supports learning and memory. It also contains some amount of caffeine that acts as a brain booster and improves learning and concentration.
3. Relieves Stress:
Chocolate contains a substantial amount of magnesium that suppresses the release of stress hormone called cortisol. This helps in suppressing the stress levels.
4. Makes You Smarter:
As per studies, consuming chocolates enhances brain's plasticity and it also becomes neuro-protective. This is a positive condition that has been linked to increased intelligence and thus cocoa makes you smarter.
5. Protects The Brain From Free RadicalDamage:
Out of all the organs in the human body, the brain uses up about 20% of the body's total intake of oxygen. This makes it vulnerable to free radical damage. The antioxidants present in cocoa help in neutralising the free radicals and this prevents the premature ageing of brain cells.
6. Long-term BrainProtection:
Findings suggest that chocolate helps in treating brain-related conditions like dementia and stroke. It contains powerful antioxidants that reduce the risk of dementia and decrease insulin resistance that might pave a way to Alzheimer's disease.
7. Controls Food Cravings:
Eating cocoa will help us reduce our cravings for junk foods and leads us to healthier choices of food. The phytochemicals present in chocolates have been attributed to this.
8. Triggers The HappyHormones:
The feel-good chemicals called endorphins are triggered by the consumption of cocoa. Chocolate also produces a compound called the bliss molecule known as anandamide. Overall, cocoa helps in diminishing the negative effects of stress.
VideoURL : https://youtu.be/zlqmgGaAsXQ

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 to 5.73 in pH and the dutched powders between 6.88 and 7.90. In other words, the most acidic natural cocoa powder in our lineup was about 300 times more acidic than the least acidic dutched cocoa powder. The variation within the styles was also significant, especially among the dutched powders. For those products, the difference in acidity was about 10-fold.
When we reviewed the results of our recipe tests, we saw that some trends fell in line with the dutched-natural division. The more acidic natural powders had produced some of the tallest, airiest, and crumbliest cookies and cakes. On the other hand, most of the dutched powders produced baked goods that hadn’t risen quite as tall. This makes sense: Baking soda, a common chemical leavener that was in all three of the recipes we tested, releases carbon dioxide bubbles when it reacts with acid and moisture; this is one of the reasons that doughs and batters rise in the oven. The acidity level affected how our cocoa powders interacted with the baking soda, and probably played a role in how high our baked goods rose.
Leavening agents such as baking soda react with acid and moisture to create carbon dioxide, which causes baked goods to rise and creates a dryer, airy texture. The dutching process neutralizes some of the cocoa’s acidity for less lift and a fudgier consistency.
In general, the tall, airy cakes and cookies made with natural cocoa powder were perceived as much drier. Our tasters preferred the fudgier, moist desserts made with less acidic dutched powders. In fact, a dutch-processed cocoa powder won every tasting—even when used in a recipe that was specifically designed with natural cocoa powder—and dutched products took the three top spots overall. But one dutched powder consistently landed at the bottom of the rankings; baked goods made with it were slightly dry instead of tender and rich. Dutching is clearly an important variable, but it wasn’t the whole story.
ABOUT US: Located in Boston’sSeaport District in the historic Innovation and DesignBuilding, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

published: 27 Jun 2017

Cocoa Tea Best of The Best Greatest Hits mix by djeasy

DOWNLOAD MIXTAPE http://bit.ly/BestOfCocoaTea
Donation Link.. https://www.gofundme.com/jkw5a37g
Subscribe To My Channel Here http://tinyurl.com/ZJeasySubscribe
Visit Store For Mixtapes http://tinyurl.com/o73abhy
Follow me on Google+ https://plus.google.com/+DjeasyMark
Born in Rocky Point, Clarendon Parish, Jamaica, Cocoa Tea was popular in Jamaica in from 1985, but has become successful worldwide only since the 1990s. One of his most famous songs is "Rikers Island", which was later put into a dub version by Nardo Ranks entitled "Me No Like Rikers Island" (featured on Dancehall Reggaespanol) which was released the same year as the original "Rikers Island". He also gained fame with the song "YoungLover"
(((█▬█ █ ▀█▀ subscribe, █▬█ █ ▀█▀ like & comment))))
https://www.youtube....

published: 31 Jan 2015

Come Shopping with Us || Oxford Street - October || COCOA CHELSEA

Hey guys and welcome back to my channel for a COME SHOPPING WITH US video.
My sister Zoe and I went shopping at the beginning of October but I am only just posting this video (sorry) - but I hope you enjoy it!!
We headed to Oxford Street in the rain, had so much fun and I have popped my favourite picks below plus what we wore and tried on!!
--------
Make sure to follow along on Instagram - https://www.instagram.com/jesschamilton/
AND PLEASE SUBSCRIBE AND LIKE AND COMMENT IF YOU ENJOYED THE VIDEO - it means the WORLD to me.
-------
What I was wearing :
Cream jumper - http://bit.ly/2wVgjVg
Jeans - http://bit.ly/2CgmitO
Jacket - http://bit.ly/2wYZCID
Belt - http://bit.ly/2CAYv87
Bag - http://bit.ly/2P4Q4DT
Shoes - http://bit.ly/2JHubZ2
Jeweller - http://bit.ly/2JhOXNC // http://bit.ly...

published: 22 Oct 2018

Choosing Chocolate & Cocoa Percentages | Candy Making

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have righ...

published: 11 Jun 2013

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Da...

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 ...

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE H...

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

Choosing Chocolate & Cocoa Percentages | Candy Making

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhou...

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have right here, Cacao Berry, and Guittard, all really beautiful brands of chocolate.
If you're lucky enough to be located in New York City like I am, you have some really great local purveyors, especially ones out of Brooklyn. There are really some fantastic chocolates. My best advice, give things a try. Taste them. Find out what you like and what you don't.
And most importantly, never use something like baking chocolate or chocolate chips when you're doing things like really high-quality chocolate desserts. They're great for chocolate chip cookies, but definitely not something you want to use for something a little more impressive.
So, if you talk about percentages of chocolate, we're starting with the darkest. You can go as high as 100% or 99% chocolate. That means you have 99% cocoa solids. So that is like, pure dark chocolate, really no fat and sugar. You have something that is extremely bitter. Don't give it to your kids. They'll definitely hate it.
As you work your way down, you get into something like a 70%, which can actually be something really beautiful, especially if you're just having a block of it as a dessert after dinner or with a cup of coffee. Really bitter chocolate. Again, 70% means 70% cocoa solids. So that means 30% fat and sugar. It's really good for you and really healthy, with nice antioxidants, really great.
Something a little more palatable is 62%. You can into it at 55%. Then, of course, you have your milk chocolate, which happens to be my secret pleasure. This is a 41%, which means 41% cocoa solids and 59% fat and sugar, so all the good stuff.
So, again, when you're in the store, try things out, give different percentages and brands a try. You'll be surprised with what you'll love.

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have right here, Cacao Berry, and Guittard, all really beautiful brands of chocolate.
If you're lucky enough to be located in New York City like I am, you have some really great local purveyors, especially ones out of Brooklyn. There are really some fantastic chocolates. My best advice, give things a try. Taste them. Find out what you like and what you don't.
And most importantly, never use something like baking chocolate or chocolate chips when you're doing things like really high-quality chocolate desserts. They're great for chocolate chip cookies, but definitely not something you want to use for something a little more impressive.
So, if you talk about percentages of chocolate, we're starting with the darkest. You can go as high as 100% or 99% chocolate. That means you have 99% cocoa solids. So that is like, pure dark chocolate, really no fat and sugar. You have something that is extremely bitter. Don't give it to your kids. They'll definitely hate it.
As you work your way down, you get into something like a 70%, which can actually be something really beautiful, especially if you're just having a block of it as a dessert after dinner or with a cup of coffee. Really bitter chocolate. Again, 70% means 70% cocoa solids. So that means 30% fat and sugar. It's really good for you and really healthy, with nice antioxidants, really great.
Something a little more palatable is 62%. You can into it at 55%. Then, of course, you have your milk chocolate, which happens to be my secret pleasure. This is a 41%, which means 41% cocoa solids and 59% fat and sugar, so all the good stuff.
So, again, when you're in the store, try things out, give different percentages and brands a try. You'll be surprised with what you'll love.

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that ...

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Daily consumption of cocoa flavanols improved the conditions of people with mild cognitive impairment. It also improved the insulin resistance of the body.
As per studies, flavanols facilitated brain cell connections and also protected the brain cells from damage and ill effects of inflammation. While you select your chocolate, it is always better to select the ones that have a good amount of flavanols in them. So, here are the benefits of cocoa for our brain, have a look.
1. Improves BloodFlow To The Brain:
The flavanol-rich cocoa has been found to improve the blood flow to the brain, thus boosting the attention span and problem-solving skills.
2. Increases Memory And Learning:
Chocolate contains flavonoids that get accumulated in the brain region that supports learning and memory. It also contains some amount of caffeine that acts as a brain booster and improves learning and concentration.
3. Relieves Stress:
Chocolate contains a substantial amount of magnesium that suppresses the release of stress hormone called cortisol. This helps in suppressing the stress levels.
4. Makes You Smarter:
As per studies, consuming chocolates enhances brain's plasticity and it also becomes neuro-protective. This is a positive condition that has been linked to increased intelligence and thus cocoa makes you smarter.
5. Protects The Brain From Free RadicalDamage:
Out of all the organs in the human body, the brain uses up about 20% of the body's total intake of oxygen. This makes it vulnerable to free radical damage. The antioxidants present in cocoa help in neutralising the free radicals and this prevents the premature ageing of brain cells.
6. Long-term BrainProtection:
Findings suggest that chocolate helps in treating brain-related conditions like dementia and stroke. It contains powerful antioxidants that reduce the risk of dementia and decrease insulin resistance that might pave a way to Alzheimer's disease.
7. Controls Food Cravings:
Eating cocoa will help us reduce our cravings for junk foods and leads us to healthier choices of food. The phytochemicals present in chocolates have been attributed to this.
8. Triggers The HappyHormones:
The feel-good chemicals called endorphins are triggered by the consumption of cocoa. Chocolate also produces a compound called the bliss molecule known as anandamide. Overall, cocoa helps in diminishing the negative effects of stress.
VideoURL : https://youtu.be/zlqmgGaAsXQ

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Daily consumption of cocoa flavanols improved the conditions of people with mild cognitive impairment. It also improved the insulin resistance of the body.
As per studies, flavanols facilitated brain cell connections and also protected the brain cells from damage and ill effects of inflammation. While you select your chocolate, it is always better to select the ones that have a good amount of flavanols in them. So, here are the benefits of cocoa for our brain, have a look.
1. Improves BloodFlow To The Brain:
The flavanol-rich cocoa has been found to improve the blood flow to the brain, thus boosting the attention span and problem-solving skills.
2. Increases Memory And Learning:
Chocolate contains flavonoids that get accumulated in the brain region that supports learning and memory. It also contains some amount of caffeine that acts as a brain booster and improves learning and concentration.
3. Relieves Stress:
Chocolate contains a substantial amount of magnesium that suppresses the release of stress hormone called cortisol. This helps in suppressing the stress levels.
4. Makes You Smarter:
As per studies, consuming chocolates enhances brain's plasticity and it also becomes neuro-protective. This is a positive condition that has been linked to increased intelligence and thus cocoa makes you smarter.
5. Protects The Brain From Free RadicalDamage:
Out of all the organs in the human body, the brain uses up about 20% of the body's total intake of oxygen. This makes it vulnerable to free radical damage. The antioxidants present in cocoa help in neutralising the free radicals and this prevents the premature ageing of brain cells.
6. Long-term BrainProtection:
Findings suggest that chocolate helps in treating brain-related conditions like dementia and stroke. It contains powerful antioxidants that reduce the risk of dementia and decrease insulin resistance that might pave a way to Alzheimer's disease.
7. Controls Food Cravings:
Eating cocoa will help us reduce our cravings for junk foods and leads us to healthier choices of food. The phytochemicals present in chocolates have been attributed to this.
8. Triggers The HappyHormones:
The feel-good chemicals called endorphins are triggered by the consumption of cocoa. Chocolate also produces a compound called the bliss molecule known as anandamide. Overall, cocoa helps in diminishing the negative effects of stress.
VideoURL : https://youtu.be/zlqmgGaAsXQ

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 to 5.73 in pH and the dutched powders between 6.88 and 7.90. In other words, the most acidic natural cocoa powder in our lineup was about 300 times more acidic than the least acidic dutched cocoa powder. The variation within the styles was also significant, especially among the dutched powders. For those products, the difference in acidity was about 10-fold.
When we reviewed the results of our recipe tests, we saw that some trends fell in line with the dutched-natural division. The more acidic natural powders had produced some of the tallest, airiest, and crumbliest cookies and cakes. On the other hand, most of the dutched powders produced baked goods that hadn’t risen quite as tall. This makes sense: Baking soda, a common chemical leavener that was in all three of the recipes we tested, releases carbon dioxide bubbles when it reacts with acid and moisture; this is one of the reasons that doughs and batters rise in the oven. The acidity level affected how our cocoa powders interacted with the baking soda, and probably played a role in how high our baked goods rose.
Leavening agents such as baking soda react with acid and moisture to create carbon dioxide, which causes baked goods to rise and creates a dryer, airy texture. The dutching process neutralizes some of the cocoa’s acidity for less lift and a fudgier consistency.
In general, the tall, airy cakes and cookies made with natural cocoa powder were perceived as much drier. Our tasters preferred the fudgier, moist desserts made with less acidic dutched powders. In fact, a dutch-processed cocoa powder won every tasting—even when used in a recipe that was specifically designed with natural cocoa powder—and dutched products took the three top spots overall. But one dutched powder consistently landed at the bottom of the rankings; baked goods made with it were slightly dry instead of tender and rich. Dutching is clearly an important variable, but it wasn’t the whole story.
ABOUT US: Located in Boston’sSeaport District in the historic Innovation and DesignBuilding, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 to 5.73 in pH and the dutched powders between 6.88 and 7.90. In other words, the most acidic natural cocoa powder in our lineup was about 300 times more acidic than the least acidic dutched cocoa powder. The variation within the styles was also significant, especially among the dutched powders. For those products, the difference in acidity was about 10-fold.
When we reviewed the results of our recipe tests, we saw that some trends fell in line with the dutched-natural division. The more acidic natural powders had produced some of the tallest, airiest, and crumbliest cookies and cakes. On the other hand, most of the dutched powders produced baked goods that hadn’t risen quite as tall. This makes sense: Baking soda, a common chemical leavener that was in all three of the recipes we tested, releases carbon dioxide bubbles when it reacts with acid and moisture; this is one of the reasons that doughs and batters rise in the oven. The acidity level affected how our cocoa powders interacted with the baking soda, and probably played a role in how high our baked goods rose.
Leavening agents such as baking soda react with acid and moisture to create carbon dioxide, which causes baked goods to rise and creates a dryer, airy texture. The dutching process neutralizes some of the cocoa’s acidity for less lift and a fudgier consistency.
In general, the tall, airy cakes and cookies made with natural cocoa powder were perceived as much drier. Our tasters preferred the fudgier, moist desserts made with less acidic dutched powders. In fact, a dutch-processed cocoa powder won every tasting—even when used in a recipe that was specifically designed with natural cocoa powder—and dutched products took the three top spots overall. But one dutched powder consistently landed at the bottom of the rankings; baked goods made with it were slightly dry instead of tender and rich. Dutching is clearly an important variable, but it wasn’t the whole story.
ABOUT US: Located in Boston’sSeaport District in the historic Innovation and DesignBuilding, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL CocoaBrownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
GET THE RECIPE HERE:
https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

Choosing Chocolate & Cocoa Percentages | Candy Making

Watch more How to Make Candy videos: http://www.howcast.com/videos/511723-Choosing-Chocolate-and-Cocoa-Percentages-Candy-Making
Hi, my name is Katie Rosenhouse, and I want to talk about how to choose chocolate.
Sometimes, when you walk into the supermarket, it can be totally overwhelming. You see 1200 types of chocolate bars. Which is the best for the dessert that you're going to be making?
Well, let me give you some pointers.
You always want to choose a really high-quality chocolate, especially for something like chocolate candies or chocolate truffles. You want something that's going to be a pure, beautiful chocolate that's going to melt well. It’s going to temper well. That means nice snap and sheen. So, brands like Valhrona, beautiful chocolate. Scharffenberger that I have right here, Cacao Berry, and Guittard, all really beautiful brands of chocolate.
If you're lucky enough to be located in New York City like I am, you have some really great local purveyors, especially ones out of Brooklyn. There are really some fantastic chocolates. My best advice, give things a try. Taste them. Find out what you like and what you don't.
And most importantly, never use something like baking chocolate or chocolate chips when you're doing things like really high-quality chocolate desserts. They're great for chocolate chip cookies, but definitely not something you want to use for something a little more impressive.
So, if you talk about percentages of chocolate, we're starting with the darkest. You can go as high as 100% or 99% chocolate. That means you have 99% cocoa solids. So that is like, pure dark chocolate, really no fat and sugar. You have something that is extremely bitter. Don't give it to your kids. They'll definitely hate it.
As you work your way down, you get into something like a 70%, which can actually be something really beautiful, especially if you're just having a block of it as a dessert after dinner or with a cup of coffee. Really bitter chocolate. Again, 70% means 70% cocoa solids. So that means 30% fat and sugar. It's really good for you and really healthy, with nice antioxidants, really great.
Something a little more palatable is 62%. You can into it at 55%. Then, of course, you have your milk chocolate, which happens to be my secret pleasure. This is a 41%, which means 41% cocoa solids and 59% fat and sugar, so all the good stuff.
So, again, when you're in the store, try things out, give different percentages and brands a try. You'll be surprised with what you'll love.

Top 8 Brain Boosting Benefits Of Cocoa (Chocolate)

Well, here is some good news for all the chocolate lovers. Scientists from around the world have been coming with tests and theories that support the fact that chocolate is good for the brain.
They claim that chocolate helps fight against depression and also induces a sense of happiness. Most importantly, it works wonders with your memory power and helps you to concentrate better. As per a test result, scientists have found out that those who ate chocolate once in a week showed better cognitive abilities than those who ate them just once in four to five months.
Further, experts suggest that regular chocolate consumption also averted the risk of high blood pressure and type-2 diabetes. Cocoa, the ingredient found in chocolates, also reduces stress and protects the brain from damage.
Daily consumption of cocoa flavanols improved the conditions of people with mild cognitive impairment. It also improved the insulin resistance of the body.
As per studies, flavanols facilitated brain cell connections and also protected the brain cells from damage and ill effects of inflammation. While you select your chocolate, it is always better to select the ones that have a good amount of flavanols in them. So, here are the benefits of cocoa for our brain, have a look.
1. Improves BloodFlow To The Brain:
The flavanol-rich cocoa has been found to improve the blood flow to the brain, thus boosting the attention span and problem-solving skills.
2. Increases Memory And Learning:
Chocolate contains flavonoids that get accumulated in the brain region that supports learning and memory. It also contains some amount of caffeine that acts as a brain booster and improves learning and concentration.
3. Relieves Stress:
Chocolate contains a substantial amount of magnesium that suppresses the release of stress hormone called cortisol. This helps in suppressing the stress levels.
4. Makes You Smarter:
As per studies, consuming chocolates enhances brain's plasticity and it also becomes neuro-protective. This is a positive condition that has been linked to increased intelligence and thus cocoa makes you smarter.
5. Protects The Brain From Free RadicalDamage:
Out of all the organs in the human body, the brain uses up about 20% of the body's total intake of oxygen. This makes it vulnerable to free radical damage. The antioxidants present in cocoa help in neutralising the free radicals and this prevents the premature ageing of brain cells.
6. Long-term BrainProtection:
Findings suggest that chocolate helps in treating brain-related conditions like dementia and stroke. It contains powerful antioxidants that reduce the risk of dementia and decrease insulin resistance that might pave a way to Alzheimer's disease.
7. Controls Food Cravings:
Eating cocoa will help us reduce our cravings for junk foods and leads us to healthier choices of food. The phytochemicals present in chocolates have been attributed to this.
8. Triggers The HappyHormones:
The feel-good chemicals called endorphins are triggered by the consumption of cocoa. Chocolate also produces a compound called the bliss molecule known as anandamide. Overall, cocoa helps in diminishing the negative effects of stress.
VideoURL : https://youtu.be/zlqmgGaAsXQ

Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv
THE SHOWDOWN: DUTCHED VERSUS NATURAL
Dutching is not a one-size-fits-all process. We learned that manufacturers use a variety of different alkalizing agents, such as potassium carbonate or sodium carbonate. They can also adjust the temperature and time of the process, and opt to alkalize the nibs, cocoa liquor, or the final pressed powder.
In the market for a food scale for baking? Watch to out our winner: https://www.youtube.com/watch?v=hSm1hoyjoyY
Learn how to make cold brew coffee (no special equipment needed): https://www.youtube.com/watch?v=-n7yjuTYrwQ
An independent laboratory measured the pH of each brand we tested, finding that the natural powders ranged from 5.36 to 5.73 in pH and the dutched powders between 6.88 and 7.90. In other words, the most acidic natural cocoa powder in our lineup was about 300 times more acidic than the least acidic dutched cocoa powder. The variation within the styles was also significant, especially among the dutched powders. For those products, the difference in acidity was about 10-fold.
When we reviewed the results of our recipe tests, we saw that some trends fell in line with the dutched-natural division. The more acidic natural powders had produced some of the tallest, airiest, and crumbliest cookies and cakes. On the other hand, most of the dutched powders produced baked goods that hadn’t risen quite as tall. This makes sense: Baking soda, a common chemical leavener that was in all three of the recipes we tested, releases carbon dioxide bubbles when it reacts with acid and moisture; this is one of the reasons that doughs and batters rise in the oven. The acidity level affected how our cocoa powders interacted with the baking soda, and probably played a role in how high our baked goods rose.
Leavening agents such as baking soda react with acid and moisture to create carbon dioxide, which causes baked goods to rise and creates a dryer, airy texture. The dutching process neutralizes some of the cocoa’s acidity for less lift and a fudgier consistency.
In general, the tall, airy cakes and cookies made with natural cocoa powder were perceived as much drier. Our tasters preferred the fudgier, moist desserts made with less acidic dutched powders. In fact, a dutch-processed cocoa powder won every tasting—even when used in a recipe that was specifically designed with natural cocoa powder—and dutched products took the three top spots overall. But one dutched powder consistently landed at the bottom of the rankings; baked goods made with it were slightly dry instead of tender and rich. Dutching is clearly an important variable, but it wasn’t the whole story.
ABOUT US: Located in Boston’sSeaport District in the historic Innovation and DesignBuilding, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/cooksillustrated
http://twitter.com/testkitchen
http://instagram.com/cooksillustrated
http://pinterest.com/testkitchen

Greatest Hits!

The Kinks Greatest Hits! was the first compilation album released in the US by British rock group The Kinks in 1966. The album consists of some of the most popular singles and songs released by the Kinks since 1964. It is the only Kinks album to reach the US top 10 peaking at #9. Stereo Pressing: All tracks are electronically processed Stereo with added reverb. The 1965 single "See My Friends" was not included on the album as, despite reaching #10 on the UK charts, it only made #111 in the US.

Track listing

Side 1

"You Really Got Me" released in 1964, reaching #1 in the UK and #7 in the U.S. Also featured on the Kinks' 1965 album Kinks - 2:13

But keeping pace with global cravings can be a tall order for chocolate producers - a challenge made even tougher as climate change and disease threaten the world's cocoa supply ... "Cocoa is one of the top 10 commodities traded globally and yet it lags behind other crops in terms of scientific research," Shapiro said....

The dish arrives like a cappuccino, topped with a frothy foam made from Granny Smith apples stewed with maple syrup. Hidden beneath is the creamy, not-too-heavy soup whose flavors are enhanced by sunchoke chips and a sticky brittle of pistachios, cocoa nibs and apple pectin crumbled on top....

Let's Ride

Brand new truck, butter soft seatFour point somethin with a low ride somethinAin't nothin better than to ride out the hood with itWho lookin better and damn you lookin good in itTake a chance with a nigga in a choice rideListen to the CDs I play insideMos Def, Jay, Prince, and StevieMarvin Gaye, Led Zeppelin, and BiggieAnd when the evening is over loveGonna find a nice spot for the rover loveDo things to make the man in the moon blushMy mind race but I tell my waist don't rushYou's a upper echelon pieceSo when you find ???? then you don't freakYou wanna nibble on a nigga earAnd do all the things that make a nigga wanna get nearOh I'm a Queens representativeGet wild by any means my incentive isWhen we done, I start it up againAnd ride round with you cuz you my special friend, uh[CHORUS]OOh, me and you i think we should riiiideCome on come on come on come onDon't worry just done get insiiideCome on come on come on come onThe second cut, her ride is like artWe get creative in it when we take it out and spin itThe backseat is the canvas we paintin onAbstract the word we creatin onThe TV's in the back and the dash tooGot miss napkins and bambooDon't worry, the tip's past the legal oneOutkast's bangin loud in my eardrumThe way the wheels spin cuttin through the still windOutsiders lookin in with the ill grinFuel injected brand new inspectedEmissions got tested details perfectedGot the armor all touch empty out the dutchNo tobacco spillin on my rug clutchKick off your shoes show off your peticureShake off the blues we all forgettin moreBoy that thingStuff that brings ecstasy maybe you blinkA little harder than your average ?????Lady tell me this is better than taking a cabAnd when you back tell all your girlsYou rode around hot-wheelin drinkin ?????Vacationin, V up my V8Just one night we drive and we escape

Latest News for: cocoa top

But keeping pace with global cravings can be a tall order for chocolate producers - a challenge made even tougher as climate change and disease threaten the world's cocoa supply ... "Cocoa is one of the top 10 commodities traded globally and yet it lags behind other crops in terms of scientific research," Shapiro said....

The dish arrives like a cappuccino, topped with a frothy foam made from Granny Smith apples stewed with maple syrup. Hidden beneath is the creamy, not-too-heavy soup whose flavors are enhanced by sunchoke chips and a sticky brittle of pistachios, cocoa nibs and apple pectin crumbled on top....